If you love gingerbread, add these to your recipe list! They are absolutely wonderful!
❤️WHY WE LOVE THIS RECIPE
We love baking during the holiday season and this one is great for Christmas. You can decorate them however you like and they have a wonderful taste! Make these for any holiday gathering since they are single serve they go over really well. We love recipes with molasess and this one is a winner! If you love spice cakes, this is a recipe you should try! The spices are so great!
SWAPS
We love cream cheese frosting on these cupcakes but you can always switch that up! Caramel would be delicious too or you could just dust with powdered sugar.
OTHER DELICIOUS RECIPES
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Pumpkin dip is sweet, creamy, and full of cozy fall flavor. Made with whipped cream cheese, pumpkin, warm spices, and whipped topping, it comes together in minutes and is perfect for dipping.
Flavor: A fluffy and tangy cream cheese base is combined with pumpkin, spice, and everything nice for all the best fall flavors in one dip.
Recommended Tools: A hand mixer is essential for the perfect airy texture!
Prep Note: Let the cream cheese soften before mixing so your dip turns out smooth, creamy, and fluffy.
Time-Saving Tip: This dip will last up to 5 days in the fridge, so make it now and save time later!
What’s in Pumpkin Dip?
Cream Cheese: The cream cheese base is lightly sweetened with powdered sugar. Be sure to soften the cream cheese so it blends smoothly to create that fluffy, rich base.
Pumpkin Spice & Everything Nice:Pumpkin puree and pumpkin spices add flavor to this recipe. Use a can of pumpkin puree, not pumpkin pie filling. Add a sprinkle of ground cinnamon, pumpkin pie spice, or nutmeg on top.
Topping: Use store-bought whipped topping or homemade whipped cream. If making this recipe ahead, be sure to use store-bought whipped topping as it holds up better in the fridge.
How to Make Pumpkin Dip
Beat cream cheese & powdered sugar together.
Stir in pumpkin & spices (full recipe below).
Fold in the whipped topping and refrigerate before serving.
Use a hand mixer to beat the cream cheese and powdered sugar together until fluffy.
Gently fold the whipped topping into the pumpkin mixture; don’t overmix. This helps to prevent the dip from becoming runny.
Chill for at least 30 minutes for the best texture and flavor meld.
Serve this dip in a hollowed-out mini pumpkin for a fun centerpiece to your dessert table!
Snackable Scoopers
Fruit: Apple slices, bananas, berries, or any other fresh fruit.
Cookies:Gingersnaps, wafer cookies, vanilla cookies, or graham crackers are perfect for dipping.
Savory: Pretzels, pita chips, potato chips, or even just a spoon!
Storing Leftovers
This dip will keep in an airtight container in the refrigerator for up to 5 days. Freezing isn’t recommended as this dip becomes watery when thawed.
Quick Dessert Dips
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Pumpkin Dip
Make this creamy and fluffy pumpkin pie dip for the perfect fall treat.
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Chill Time 30 minutesminutes
Total Time 40 minutesminutes
In a medium bowl, beat cream cheese and powdered sugar with a hand mixer on medium until light and fluffy. Stir in pumpkin puree, ground ginger, and pumpkin pie spice.
Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.
Serve with sliced apples or graham crackers.
Beat the cream cheese with a hand mixer for best results.
Store leftover dip in an airtight container in the refrigerator for up to 5 days.
This classic pepper steak recipe brings a takeout favorite straight to your kitchen! Strips of tender steak are marinated in a savory homemade sauce, then stir-fried with sautéed bell peppers and onions.
Flavor: Tender beef in a savory garlic-soy sauce with a little kick of peppery flavor.
Skill Level: This beginner-friendly dish cooks in one pan with minimal prep. So easy!
Budget Tip: Use affordable cuts of beef (see ingredient tips below); they come out tender and juicy.
Beef: Top round is my go-to cut for this recipe, but budget-friendly flank and top sirloin steak are great too. Prepare the meat by slicing it against the grain to break down the fibers and help tenderize it.
Veggies: Green and red bell peppers add color, but any variety works. Yellow, white, or red onions add some crunch and flavor. For extra texture, add in baby corn, snap peas, or sliced carrots.
Sauce: Fresh ginger and garlic add bold flavor, while soy sauce, Worcestershire, and honey bring a balanced sweet and savory flavor. Mirin is optional but adds a rich umami.
Switch up the Sauce
Add chili paste or Sriracha for more heat.
Use low-sodium soy sauce or substitute beef broth for half the soy sauce.
Substitute honey for white or brown sugar.
How to Make Pepper Steak
Whisk sauce ingredients together in a bowl (full recipe below).
Stir fry onion & peppers in a large skillet until tender. Transfer to a plate.
Sear the beef strips and cook just until browned.
Add onion & peppers back to the skillet along with the sauce. Cook until thickened.
Marinating the beef strips in the sauce (without the cornstarch added) for up to 24 hours will tenderize the meat and intensify the flavor. When ready to cook, remove the beef from the marinade and pour it into a bowl, then whisk in the cornstarch.
Storing Leftovers
Store leftover pepper steak in the fridge for up to 4 days. Freeze in zippered bags or an airtight container. Defrost overnight in the refrigerator and reheat on the stovetop or in 30-second intervals in the microwave until just hot.
More Must-Try Stir-Fries
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Pepper Steak
Pepper steak is a tasty and easy dish made with strips of tender beef, fresh bell peppers, and sweet onions, all cooked in a rich and savory sauce.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Marinate Time 2 hourshours
Total Time 2 hourshours40 minutesminutes
To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.
Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
To cook the beef, remove it from the marinade, reserving the marinade.
Heat a cast-iron skillet or wok over medium-high heat and add canola oil.
Once the oil is hot, add the sliced onion and green & red peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
Add beef to the skillet and cook for 1 minute without moving it to get a nice sear on it. Stir the beef and continue cooking until browned (the beef doesn’t have to be cooked through), about 2-3 minutes.
Transfer the beef to the plate with the peppers.
Whisk the cornstarch into the reserved marinade. Pour it into the skillet and, while whisking over medium-high heat, bring it to a boil. Let boil for 2 minutes.
Reduce the heat to medium and add the onion, peppers, and steak back to the skillet.
Stir to combine all the ingredients and simmer 1-2 minutes or until heated through.
Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve with rice.
Additional vegetables can be added along with (or in place of) the peppers.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until just heated through.
Culinary herbs add freshness and flavor to our meals. Growing them at home means that a quick trip to the garden or to the pot at the front door can yield a handful of aromatic goodness. It is often assumed that herbs require full sun to thrive, but many herbs prefer to grow in shade, or at least in partial shade. These shade-loving herbs include plants native to regions as diverse as the Mediterranean, North America, and Southeast Asia. Some of them are deeply familiar, and others may be more surprising.
Here are 13 herbs for shade that are staples in my kitchen. (If you have a favorite shade herb that you don’t see here, let us know in the comments.)
It took me years to learn that basil appreciates shade where summers are very hot. It begins to make sense when you realize that Ocimum species are native to tropical Asia and Africa, which conjures leafy forests. While basil will grow in full sun (with adequate watering), in hot summer climates it thrives in either full shade, afternoon shade, or dappled shade. The most shade-loving basils in my experience are purple, Thai, and Greek, in that order. Lemon basil also likes shade, while sweet (so-called Italian) basil will take more sun. Purple basil relishes shade, where it is as ornamental as it is delicious. During this very hot July my Thai basil planted in full sun is tall and full of flowers, but wilts twice a day, while the pot in full shade has remained more compact, is bushy with fragrant leaves, and has not bloomed yet; plus, it does not require double watering.
Mint
Above: This mint is Mentha spicata.
The mint we buy in grocery stores is Mentha spicata, a semi-aquatic perennial native to Eurasia and Southwest Asia. With a tendency to proliferate when planted in-ground, contained in a (large) pot it loses its invasive potential. This mint thrives in shade, where it will also guzzle less water than if it is planted in sun. Harvest it by pinching or cutting it back to another set of leaves, and water it deeply, rather than sprinkling the surface of the soil.
Coriander, or Cilantro
Above: Bolting ain’t bad—cilantro’s flowers turn to delicious coriander seeds.
The herb cilantro (Coriandrum sativum, native to Southern Europe and the Mediterranean) is also known as coriander in English, while in the United States, the seeds are always called coriander. Grown in shade, cilantro is slow to bolt and you will be harvesting its succulent leaves for longer than from a plant in full sun. When it does bloom, the pollinated flowers form citrus-forward seeds, which are an ephemeral delicacy while still green.
Parsley
Above: Parsley dislikes humid heat and will appreciate shade.
Parsley, another soft herb, will flourish in half a day of shade or in high, bright shade. Whether it’s curly or flat-leaf, Petroselinum crispum, native to Europe and parts of the the Mediterranean, will be slower to bolt when shaded.
If your dog struggles with motion sickness, they’re not alone. It isn’t just about car rides; some dogs experience discomfort on boats or even during short walks. Motion sickness in dogs is a complex issue involving the inner ear, vision, and sometimes anxiety. Recognizing the signs — drooling, whining, vomiting, or excessive lip-licking — is the first step in helping your four-legged companion.
Holistic Approach: Treating the Whole Dog, Not Just Symptoms
When we talk about a holistic approach, we’re looking at your dog’s overall well-being. This means considering their diet, exercise routine, stress levels, and even their emotional state. A holistic treatment plan might include a combination of natural remedies, behavioral modifications, and, in some cases, conventional medicine. The goal is to create a balanced, comprehensive strategy that addresses all aspects of your dog’s health.
Nature offers several remedies that can help soothe your dog’s upset tummy. Ginger, for instance, is known for its anti-nausea properties. You can try giving your dog small bits of gingersnap cookies or ginger capsules (always consult your vet for proper dosage). Lavender and chamomile, either as essential oils used in a diffuser or as herbal supplements, can help calm anxiety associated with travel. Essential oils shouldn’t be applied undiluted to your dog’s skin, or ingested.
Behavioral Modifications: Changing the Car Game
Sometimes, motion sickness is rooted in anxiety or negative associations with travel. Gradual desensitization can work wonders. Start by letting your dog sit in a stationary car and give them treats and praise. Slowly progress to short drives around the block, always ending with a fun activity. This positive reinforcement can help your dog associate car rides with good experiences. Also, ensure your dog faces forward during travel, as this can reduce sensory confusion.
The Power of Paw-sitive Thinking: Addressing Emotional Wellness
Your dog’s emotional state plays a crucial role in their physical well-being. Stress and anxiety can exacerbate motion sickness. Techniques like gentle massage, calming music, or even dog-specific aromatherapy can help create a more relaxed state. Some dog parents have found success with Thundershirts or similar pressure wraps that provide a sense of security during travel.
When to Seek Professional Help: Visiting the Vet
While many cases of motion sickness can be managed at home, sometimes professional intervention is necessary. If your dog’s symptoms are severe or persistent, it’s time to consult your veterinarian. They may recommend medications like antiemetics or anti-anxiety drugs for extreme cases, or natural remedies. Your vet can also rule out any underlying conditions that might be contributing to the problem.
The Road to Joyful Journeys: Maintaining Patience and Persistence
Remember, overcoming motion sickness is a process that requires patience and consistency. What works for one dog may not work for another, so be prepared to try different approaches. With time, many dogs learn to enjoy car rides and other forms of travel. Keep a positive attitude, celebrate small victories, and soon you and your canine companion may be embarking on exciting adventures together, motion sickness-free!
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Fall is nearly here, and KimKardashian is ringing in the seasonal change with a new look! Well, a temporary new look. We think…
Late Wednesday night, the SKIMS mogul took to her Instagram Stories to post a video of herself AS A REDHEAD!!! Her hair was done in a long, straight, and rich shade that really popped on camera! It was jaw-dropping and completely unexpected to see Kim pose with stunningly bright new RED locks!!
Now, FWIW, this new hairstyle is almost certainly a wig. She tagged her brand SKKN in the vid, which makes us giddy with anticipation to see the photoshoot that comes out of this. And hours later, she returned to her IG Stories with a selfie that showed her hair in its normal color. So, she’s probably not a (semi)permanent redhead. But still! It’s a helluva look!
…And it’s also a look that her little sis KhloéKardashian kinda already did! Back in May, the Revenge Body host didn’t go quite this extreme with the brightness of the red, but she very much opted for significant red highlights in a strawberry blonde look which she proudly posted to her own IG account:
Normally, we wouldn’t connect the dots on Khloé’s half-redhead venture from May and Kim’s surprise look on Wednesday. But by this point, Kim is NOTORIOUS for stealing the show and overshadowing her sisters. It seems she’s never content to let Khlo or Kourt have their time to shine. Sooooo here’s the question: did the Selfish author go green with envy when she watched Khloé go partially red?? Did she subtly one-up her younger sis this week?!
What say U, Perezcious readers? Sound OFF with your thoughts in the comments (below)!
The perfect combination of sweet and spicy, ginger is a unique flavour that I just can’t get enough of. Whether you want to recreate the spiciness of ginger ale from your childhood or want freshly grated ginger for delicious curry, you can easily grow ginger in the garden or in the home. This guide covers everything you need to know about how to grow ginger so you can have an endless supply of the favoured spice.
Photo courtesy of Tasha Greer
One of the best things about sharing my love of gardening online is that I get to meet so many fellow gardeners! Over on Instagram, I met with the lovely Tasha Greer from Simplestead and we chatted over Instagram live about her book, Grow Your Own Spices. After the talk, I was completely obsessed with the idea of growing ginger!
I’m not a huge spice grower, instead opting to grow mostly herbs and other healing plants. But I invited Tasha to talk about ginger with me, and she gave me some great advice if you’re thinking of adding some spice to your garden.
This guide covers points and tips on how to grow ginger root directly from Tasha’s book. In it, she covers more than 30 different spices anyone can grow. Be sure to check out Grow Your Own Spices if you’re interested in growing tons of spices.
We all love it, but what is this funky, wrinkly thing we like to grate? Ginger, Zingiber officinale, is a plant grown mostly for its rhizome, although technically, the whole plant is edible.
Mostly used for culinary purposes, it has a spicy yet sweet taste. You can find it in curries, in baking like gingerbread, as a spicy zest to salad dressings, and in some very popular beverages.
Medicinal Properties of Ginger
Gingerols are the active components in the plant that give it a distinct spicy/sweet flavour. The components are also responsible for the anti-inflammatory properties and are even used to treat arthritis.
Medicinally, people know ginger best for easing an upset stomach. The virucidal properties aid in destroying viruses, making it a useful tool for your medicine cabinet,
“The most effective way to receive this medicine is through the use of its fresh juice,” says Tasha.
The easiest way to do this is to process the root with a juicer. Then, place the liquid in ice cube trays, and store it in the freezer to have an easily accessible antiviral remedy on hand. Add water, honey, and a squeeze of lemon to cut the spiciness as needed.
Remove the skin prior to using ginger.
How to Grow Ginger
Growing ginger differs a little differently than the average plant since we’re growing it from a rhizome rather than a seed. Here’s what you need to know!
Choosing a Rhizome
The easiest way to grow ginger is by taking a piece of rhizome from existing ginger to grow another. Sounds easy right? To get the best possible ginger harvest out there, the key is to select the right rhizome to get you started.
You probably would recognize ginger just by its touch. They are firm, knotty-looking rhizomes that have rough skin. Most of the ginger you find in the grocery store are Chinese cultivars. The flavour tends to be milder, and it will have a thicker skin to help with shelf life.
Technically, you can plant any ginger as long as it isn’t old or diseased. It’s worth noting that ginger purchased from the grocery store may have a growth inhibitor sprayed on it to stop it from sprouting early. Ideally, you want to source your ginger from an organic grower or your local farmer’s market.
Avoid any pieces that look shrivelled and dry. You want a plump piece of ginger with lots of eyes (growth buds). It should be 4-6 inches long with multiple arms.
Here’s Tasha’s advice for choosing a rhizome:
“Mature rhizomes that have been through natural senescence will produce the best yields. Senescence typically happens in fall after plants have had a long growing season.” Senescence is the life stage in which a plant’s metabolism slows before it dies.
Baby ginger rhizome. Photo courtesy of Tasha Greer
Planting
Most gardeners choose to start their ginger indoors and then transplant it outside as it warms up. Once you have your rhizome, pay attention to where the eyes are. If you have post-senescence ginger ready to go without eyes, store it in a warm location until the eyes appear.
Cut the ginger into pieces approximately 1 to 1 ½ inch wide. Each of the pieces will need an eye. Once cut, let it sit for 1-2 days until a slight crust has formed.
When planting, fill a pot with good quality potting soil until it is 2 inches from the top. Add in some slow-release fertilizer and place your rhizome in it approximately 1 inch deep,healthy eyes facing upwards.
Top off with some compost. Space any rhizomes 12 inches apart. It will grow up to 4 feet tall, so be sure to accommodate this type of growth.
Water the plant well and keep moist until shoots have emerged. This takes anywhere from 1 week to 1 month. Ginger prefers filtered light, not direct light. Under a tree where it will receive dappled light is a great spot to have it.
The plant can only survive when there is no frost. It can be planted in early spring after the danger of frost has passed or any time of year if you live in a warmer zone. A tropical plant, ginger likes heat and humidity. It will grow best in temperatures above 65°F or 18°C.
Tasha’s advice? Here’s what she has to say!
“When growing in the ground, periodically hill the soil from the outer edges of your rows around the root area to encourage the rhizomes to plump. Stop fertilizing if plants flower.”
Start your ginger in containers. Photo courtesy of Tasha Greer
How to Grow Ginger Indoors
You can easily grow ginger indoors, too! All you need is your leftover scrap or cut piece of ginger to get it started. Soak the rhizome overnight just in case it has a growth inhibitor, especially if you sourced it from a market.
In a pot, follow the same planting instructions as above. The pot needs to be large enough to accommodate the size of the rhizomes as they grow.It should also drain well, as ginger is prone to root rot if it sits in soggy soil.
When planting, only place one piece of ginger in each pot. Let it sit in indirect light in a warm part of the house. Watch and wait!
How to Harvest Ginger
Remember senescence? This is when the plant begins to slow down before it dies. The leaves will start to turn yellow and brown. This usually occurs when the plant gets less sunlight, and it cools down, signalling the ginger to grow more rhizomes to begin to store energy for the colder season. This is also when the rhizomes grow their protective skin. And you guessed it…it’s when we’re ready to harvest!
Ginger takes some time to grow. Baby ginger can be harvested after 6-8 months. You want to harvest the ginger before it reaches senescence. Mature ginger, on the other hand, takes more than 10 months and you want to harvest after senescence has occurred. Be sure to save the best rhizome (fat and healthy-looking) to use for future planting.
Tasha says you can also trick the ginger into an early harvest. “To initiate premature senescence, cut the top few inches of leaves to reduce photosynthesis. Then harvest in 2–3 weeks.”
When harvesting, you can dig out and use the whole rhizome. Alternatively, you can cut away a piece of the rhizome if the plant is still growing. In this case, cut a piece that is at least 2 inches from the stock. The rest of the plant will continue to grow.
Now that you know how to grow ginger at home and harvest it, it’s time to enjoy it. Be sure to check out my recipe for homemade ginger ale. It tastes so much better than the canned stuff!
FAQ About Growing Ginger Plants
Where does ginger come from?
Interestingly enough, we have no idea where ginger originally comes from. According to Tasha, “It’s considered a cultigen, or a plant that exists as a result of human cultivation. We don’t know its origin or when humans started using it. We only know that it would not exist without us.”
How long does it take to grow ginger?
Mature ginger takes about ten months to harvest after planting. You can have baby ginger after 6-8 months.
Can you grow ginger from a piece of ginger?
Yes, and this is the fastest way to do it. Choose a plump and healthy looking rhizome to start. Cut it up into pieces that are about 1 to 1 ½ inches big. Make sure each piece has an eye (the little growth bumps). Let it sit for 1-2 days until a slight crust has formed, then it’s ready to be planted.
Extra crispy chicken tenders are an easy dinner favorite!
In this recipe, chicken tenderloins or slices of chicken breast are breaded and fried until crispy and crunchy.
Dip or drizzle with honey garlic sauce or your fave dippers for a family pleasin’ meal.
They’re extra crunchy-the chicken tenders are double-dipped for extra crunch.
Chicken tenders are easy to make with either tenderloins or breasts.
The chicken cooks quickly, is easy to make, and is loved by everyone in my family.
If time allows, the sauce in the notes is SO delicious – but these are perfect for dipping in almost anything!
Ingredients for Chicken Tenders
Chicken: For this recipe, use either chicken tenderloins or boneless, skinless chicken breasts.
Coating: Flour with a bit of Panko produces a crispy coating for these chicken tenders. Onion powder, garlic powder, and seasoned salt add flavor. Add other spices or seasonings to taste.
Egg: The egg mixture helps the coating stick.
How to Make Chicken Tenders
Prep the breading: Whisk the flour flour mixture (per recipe below). In a second bowl, whisk eggs with water.
Double dip: Dip tenders in breading, egg mixture, and back into the breading to double coat it.
Cook until crisp: Fry in oil until crispy. Season and enjoy.
If you’d prefer baking or air frying, try the recipes below:
Delicious Dipping Sauces for Chicken Tenders
In the notes, I’ve added our favorite honey garlic sauce, we love to dip or toss the chicken with it. You can also try sweet and sour sauce, ranch, or honey mustard sauce.
Storing & Reheating
Keep leftover ginger honey garlic chicken tenders in a covered container in the refrigerator for up to 4 days. Reheat pieces in the microwave and then re-crisp them under the broiler or reheat them in a single layer in the air fryer.
Our Favorite Fried Chicken
Did your family love these Ginger Honey Garlic Chicken Tenders? Leave us a rating and a comment below!
4.88 from 57 votes↑ Click stars to rate now! Or to leave a comment, click here!
Chicken Tenders
Tender filets of chicken are double-dipped and cooked until crisp. Serve them with your favorite dip or sauce.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Prevent your screen from going dark
In a medium bowl, combine flour, bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, water, and 1 tablespoon of vegetable oil.
Dab the tenders dry with a paper towel.
Working with half of the flour mixture at a time, dip each piece of chicken in the egg mixture and then in the flour. Dip it into the egg a second time and then the flour again to double-coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and repeat with the remaining chicken.
In a large deep skillet, heat 1 inch of oil to 350°F. Fry chicken in small batches until crispy and the chicken reaches 165°F, about 2 to 3 minutes per side. Drain on paper towels and season with salt.
Serve with honey garlic sauce or your favorite dips.
Flour Mixture: When working with the flour mixture, I find working with just half at a time worked best to keep the flour from getting clumped or wet. Chicken: If using chicken breasts, slice them ½-inch thick. Honey Garlic Sauce for dipping or drizzling (optional): In a small saucepan, combine ½ cup honey, ⅓ cup water, ¼ cup soy sauce, 4 cloves minced garlic, 1 tablespoon minced ginger, ½ teaspoon chili flakes. Simmer uncovered for 15-20 minutes or until thickened. Remove from heat and cool before serving. Nutrition will vary. Information provided is an estimate and includes 10% oil absorption and ⅔ of the breading mixture. Nutriton does not include optional sauce.
Plant-based diets are put to the test for treating migraine headaches.
Headaches are one of the top five reasons people end up in emergency rooms and one of the leading reasons people see their doctors in general. One way to try to prevent them is to identify their triggers and avoid them. Common triggers for migraines include stress, smoking, hunger, sleep issues, certain foods (like chocolate, cheese, and alcohol), your menstrual cycle, or certain weather patterns (like high humidity).
In terms of dietary treatments, the so-called Father of Modern Medicine, William Osler suggested trying a “strict vegetable diet.” After all, the nerve inflammation associated with migraines “may be reduced by a vegan diet as many plant foods are high in anti-inflammatory compounds and antioxidants, and likewise, meat products have been reported to have inflammatory properties.” It wasn’t put to the test, though, for another 117 years.
As I discuss in my video Friday Favorites: Foods That Help Headache and Migraine Relief, among study participants given a placebo supplement, half said they got better, while the other half said they didn’t. But, when put on a strictly plant-based diet, they did much better, experiencing a significant drop in the severity of their pain, as you can see in the graph below and at 1:08 in my video.
Now, “it is possible that the pain-reducing effects of the vegan diet may be, at least in part, due to weight reduction.” The study participants lost about nine more pounds when they were on the plant-based diet for a month, as shown below, and at 1:22.
Even just lowering the fat content of the diet may help. Those placed on a month of consuming less than 30 daily grams of fat (for instance, less than two tablespoons of oil all day), experienced “statistically significant decreases in headache frequency, intensity, duration, and medication intake”—a six-fold decrease in the frequency and intensity, as you can see below and at 1:44 in my video. They went from three migraine attacks every two weeks down to just one a month. And, by “low fat,” the researchers didn’t mean SnackWell’s; they meant more fruits, vegetables, and beans. Before the food industry co-opted and corrupted the term, eating “low fat” meant eating an apple, for example, not Kellogg’s Apple Jacks.
Now, they were on a low-fat diet—about 10 percent fat for someone eating 2,500 calories a day. What about just less than 20 percent fat compared to a more normal diet that’s still relatively lower fat than average? As you can see below and at 2:22 in my video, the researchers saw the same significant drops in headache frequency and severity, including a five-fold drop in attacks of severe pain. Since the intervention involved at least a halving of intake of saturated fat, which is mostly found in meat, dairy, and junk, the researchers concluded that reduced consumption of saturated fat may help control migraine attacks—but it isn’t necessarily something they’re getting less of. There are compounds “present in Live green real veggies” that might bind to a migraine-triggering peptide known as calcitonin gene-related peptide, CGRP.
Drug companies have been trying to come up with something that binds to CGRP, but the drugs have failed to be effective. They’re also toxic, which is a problem we don’t have with cabbage, as you can see below and at 3:01 in my video.
Green vegetables also have magnesium. Found throughout the food supply but most concentrated in green leafy vegetables, beans, nuts, seeds, and whole grains, magnesium is the central atom to chlorophyll, as shown below and at 3:15. So, you can see how much magnesium foods have in the produce aisle by the intensity of their green color. Although magnesium supplements do not appear to decrease migraine severity, they may reduce the number of attacks you get in the first place. You can ask your doctor about starting 600 mg of magnesium dicitrate every day, but note that magnesium supplements can cause adverse effects, such as diarrhea, so I recommend getting it the way nature intended—in the form of real food, not supplements.
Any foods that may be particularly helpful? You may recall that I’ve talked about ground ginger. What about caffeine? Indeed, combining caffeine with over-the-counter painkillers, like Tylenol, aspirin, or ibuprofen, may boost their efficacy, at doses of about 130 mg for tension-type headaches and 100 mg for migraines. That’s about what you might expect to get in three cups of tea, as you can see below, and at 4:00 in my video. (I believe it is just a coincidence that the principal investigator of this study was named Lipton.)
Please note that you can overdo it. If you take kids and teens with headaches who were drinking 1.5 liters of cola a day and cut the soda, you can cure 90 percent of them. However, this may be a cola effect rather than a caffeine effect.
And, finally, one plant food that may not be the best idea is the Carolina Reaper, the hottest chili pepper in the world. It’s so mind-numbingly hot it can clamp off the arteries in your brain, as seen below and at 4:41 in my video, and you can end up with a “thunderclap headache,” like the 34-year-old man who ate the world’s hottest pepper and ended up in the emergency room. Why am I not surprised it was a man?
I’ve previously covered gingerand topicallavender for migraines. Saffron may help relieve PMS symptoms, including headaches. A more exotic way a plant-based diet can prevent headaches is by helping to keep tapeworms out of your brain.
Though hot peppers can indeed trigger headaches, they may also be used to treat them. Check out my video on relieving cluster headaches with hot sauce.
In this quick and easy Rhubarb Jam Recipe, fresh rhubarb is roasted in sugar and lemon juice before adding fresh ginger juice and vanilla. Spread it on biscuits, buttered toast or leave slightly chunky to top ice cream or cheesecake! Recipe yields 2 cups or 16 (2-tablespoon) servings.
It’s rhubarb season!
And if you’re lucky to grow it or can pick it up at the store, you should definitely make rhubarb jam. This is a quick jam recipe. I’m pretty sure that’s not a legit term in the canning world, but it just seems right to call it that. It’s texture reminds me of apple butter meets a chunky jam. But you could also leave it more on the chunkier side and serve it over ice cream or even better cheesecake.
However it is excellent spread on buttered toast.
To Make This Rhubarb Jam Recipe You Will Need:
rhubarb
sugar
lemon juice
kosher salt
ginger juice
pure vanilla extract
Preheat your oven to 400°F (or 200°C).
In an oven-safe baking dish, measure and add 1 pound chopped rhubarb, 3/4 granulated sugar and a pinch of kosher salt.
Squeeze in the juice of 1 large lemon.
Gently stir to coat and set a side for 10 minutes so the rhubarb starts to release its juices.
Slide the baking dish onto the middle rack of your preheated oven for 30 minutes.
Meanwhile, peel the skin from an inch of fresh ginger with a spoon. Place it, cutting it in half if it’s too big, in a garlic press and slowly squeeze to release the ginger juice, do this over a small bowl so it can catch the juice easily. I’ve also don’t this with a citrus juicer but it’s a lot harder to do.
Once roasted, remove and let cool before pouring in 1 teaspoon ginger juice.
And 1 teaspoon vanilla.
Here’s where it could go two different ways. You could smash this with a spoon then pile it and a little of the juices onto a piece of cheesecake or shortcake or angel food cake because it’s fantastic. You see where this is going.
Or you could blend it until the rhubarb jam is thick and smooth, kind of like apple butter.
This quick and SUPER easy Roasted Rhubarb Jam is tart, sweet and full of flavor. I literally was eating spoonfuls from a bowl.
How to Use Rhubarb Jam:
Enjoy! And if you give this Rhubarb Jam Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16servings
Roasted Rhubarb Jam
In this quick and easy Rhubarb Jam Recipe, fresh rhubarb is roasted in sugar and lemon juice before adding fresh ginger juice and vanilla. Spread it on biscuits, buttered toast or leave slightly chunky to top ice cream or cheesecake! Recipe yields 2 cups or 16 (2-tablespoon) servings.
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Total Time: 45 minutesmins
1poundrhubarb, trimmed and cut into 1/2 inch pieces
3/4cupsugar
1pinchkosher salt
1largelemon, juiced
1inch pieceginger root, peeled and squeeze for juice (about 1 teaspoon juice)
1teaspoonpure vanilla extract
Preheat your oven to 400℉ (or 200℃)
In an oven-safe dish add in the rhubarb, sugar, a pinch of salt and lemon juice. Toss well and let sit for 10 minutes.
Slide the baking dish onto the middle rack of your preheated oven for 30 minutes.
Remove and let cool.
Peel an inch piece of fresh ginger and place it in a garlic press. Squeeze gently over a bowl to catch the juices. Remove any pieces of ginger before pouring it (about 1 teaspoon) into the roasted rhubarb. Lastly add 1 teaspoon vanilla.
Stir and break up any large pieces of rhubarb and leave chunky or blend it until thick and smooth, kind of like the consistency apple butter.
Serve (chunky or smooth) over cheesecake, angel food cake or pound cake. Or spread on biscuits or buttered toast.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This copycat Old Bay seasoning recipe tastes just like the famous original!
Made with aromatic and savory spices like celery salt, paprika, cayenne, and a handful of others, Old Bay seasoning brings out the best in all your seafood recipes.
Homemade Old Bay Seasoning
In 1939, a German spice maker named Gustav Brunn created Old Bay to accent the flavors of the fresh seafood available off the coast of Maryland. Today, Old Bay comes in a variety of seasoned blends, but this recipe is the classic!
Making Old Bay seasoning from scratch allows you to change up the ingredients to create your own favorite flavor!
Unlike Cajun seasoning, Old Bay leans more toward the tangy flavors of celery salt, while Cajun seasoning has spicier, more peppery flavors.
What’s in Old Bay Seasoning?
Savory: Celery salt is a must-have with a bright, herbal flavor, which complements the delicate flavor of seafood. This recipe also uses ground bay leaves, which I make by crushing them in a spice grinder to make a powder or using a mortar and pestle.
Earthy:Warming spices like paprika, cloves, cardamom, and cinnamon infuse recipes with aromatic and earthy flavors.
Spicy:Cayenne gives Old Bay seasoning a little kick. Turn up the heat by adding more, or a sprinkle of red pepper flakes.
Variations – Dried lemon peel or lemon pepper seasoning adds a brighter flavor to Old Bay seasoning. Feel free to substitute any of the ingredients as long as the basic celery salt, sweet paprika, and dry mustard are present.
How to Make Old Bay Seasoning
This copycat recipe is the perfect blend.
Whisk all ingredients (per recipe below) in a bowl until thoroughly combined.
Transfer to a jar or other container with a tight-fitting lid.
Storing Homemade Seasoning
Store Old Bay seasoning in a jar for up to 6 months. After that, it will still be good, but the aroma and flavor may be somewhat faded. A small desiccant packet added to the container will help prevent clumping.
What’s your favorite way to use Old Bay Seasoning? Leave a comment below.
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Old Bay Seasoning
Create this easy copycat Old Bay seasoning recipe to use on your favorite seafood dishes!
Prep Time 10 minutesminutes
Cook Time 0 minutesminutes
Total Time 10 minutesminutes
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Celery salt can be replaced with 2 teaspoons Kosher salt and 1 teaspoon ground celery seed.
If you don’t have ground bay leaf (which I never have!) place 4 bay leaves in a spice grinder and grind until they form a fine powder.
This easy beef stir fry is a quick weeknight meal with the most delicious sauce.
Tender strips of beef and fresh vegetables are stir fried and tossed in a tangy, sweet, and savory sauce.
Serve this beef stir-fry over rice or egg noodles.
This method ensures the beef actually comes out tender.
The reviews speak for themselves, it’s VERY delicious.
It can be prepped ahead, and it cooks quickly.
The homemade sauce has lots of flavor and is easy to make.
Clean out the fridge – you can use any variety of vegetables.
Ingredients for Beef Stir Fry
Beef: The best beef for stir fry is either sirloin or flank steak because it is tasty, affordable, and easy to tenderize. Other cuts of beef such as chuck steak or ribeye can also be used.
Veggies:Use whatever vegetables you have on hand, personal favorites are broccoli, snap peas, and bell peppers.
For the Stir-Fry Sauce
Ginger/Garlic: Freshly minced garlic and ginger add tons of flavor. Jarred minced garlic or ginger can be used in this recipe.
Orange juice: Adds a sweet and tangy flavor to the sauce. Replace the oj with pineapple juice or apple juice.
Soy sauce: Adds umami (savory flavor).
Brown sugar: Adds a hint of sweetness. Use either light or dark brown sugar.
Sesame oil: Adds a nutty flavor.
Save time, skip the chopping, and use frozen mixed vegetables, or check the produce section at the grocery store for pre-cut stir-fry vegetables. Shredded coleslaw mix is another easy addition to stir-fry!
How to Make Beef Stir Fry
Cut and then toss the beef with cornstarch. Pan fry (recipe below) and then set aside.
Stir-fry the vegetables and transfer to the bowl with the beef.
Mix the sauce ingredients. Cook the sauce in the pan.
Slowly add cornstarch. Add the vegetables and beef.
How to Keep The Beef Tender
To make tender strips of beef, trim any silverskin, connective tissue, or large bits of fat, and then ensure you’re cutting slices across the grain (¼-inch thick).
Don’t skip the step of tossing the beef with cornstarch as it tenderizes the meat and adds a crust for the sauce to stick to.
Tips for a Great Stir Fry
For easier slicing, place the beef in the freezer for 15 minutes before cutting.
Prepare all ingredients ahead of time, as a stir fry comes together quickly.
Don’t overcrowd the pan, or the beef won’t crisp.
The meat, vegetables, and sauce can be prepared and stored separately for up to 48 hours before cooking.
Store leftovers in an airtight container in the fridge for 3-4 days.
Five Star Favorite Stir-Fry Recipes
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Beef Stir Fry
This easy beef stir fry recipe is a Chinese restaurant-quality dish, made right at home!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
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Whisk the sauce ingredients except corn starch in a bowl. Set aside.
Trim any silverskin, connective tissue, or large bits of fat from the beef. Cut ¼-inch slices across the grain.
Season the beef with salt & pepper and toss with cornstarch. Set aside while you prepare the vegetables.
Cut the vegetables into bite-sized pieces.
Heat 1 tablespoon of oil over medium-high heat in a wok or large skillet. Add half of the beef and cook until browned, about 2-3 minutes (beef does not need to be cooked through). Transfer to a bowl and repeat with the remaining beef.
Add the vegetables to the skillet, adding more oil if needed, and cook until tender-crisp, about 4-5 minutes. Transfer to the bowl with the beef.
To make the sauce, reduce the heat to medium. Stir the sauce, pour it into the skillet, and bring to a simmer. In a small bowl, combine cornstarch with 3 tablespoons water (or broth).
Gradually add the cornstarch slurry to the simmering sauce while whisking to reach the desired consistency, you may not use all of the cornstarch mixture. Let simmer for 2 minutes.
Add the vegetables and beef with any juices to the pan and cook until heated through. Garnish with green onions and sesame seeds if desired.
Serve with noodles or over rice.
For easier slicing, place the beef in the freezer for 15 minutes before cutting.
Prepare all ingredients ahead of time, as a stir fry comes together quickly.
Don’t overcrowd the pan, or the beef won’t crisp.
The meat, vegetables, and sauce can be prepared and stored separately for up to 48 hours before cooking.
Vegetables for stir fry can include any of the following: broccoli florets, snow peas or snap peas, mushrooms, red bell pepper, bok choy, chopped cabbage, thinly sliced carrots or celery, or bean sprouts.
Wonton soup is a staple of Chinese cuisine with tender wontons in a seasoned chicken broth. Wontons are like an Asian equivalent of ravioli or tortellini with a tender dough folded around a spiced meat mixture.
The wontons in my recipe are filled with ground pork, as it has lots of flavor and a hearty texture. Replace it with finely chopped shrimp, ground chicken or turkey, or even ground beef.
Wonton Wrappers
You can find wonton wrappers at most grocery stores, often in the produce area or near the fresh chow mein noodles. If you don’t see them, ask the grocer, as most stores do carry them. Although I always buy them, you can also make homemade wonton wrappers.
Wonton wrappers are flat squares of fresh egg noodle dough and can be easily pinched, folded, or cut into various shapes for different uses. In this wonton soup recipe, they’re filled and boiled, but they’re great served crisp as little cups for jalapeño popper wonton cups or filled and fried as crab rangoon.
How to Make Wontons
There are many, many ways to fold a wonton. I love the look and ease of folding them into this shape! Folding wontons is easy but does take a lot of time. I make big batches and freeze them (cook from frozen).
Spoon a teaspoon of filling into the center. Do not overfill.
Moisten the edges with a few drops of water.
Fold into triangles, pressing the edges into a tight seal.
Squeeze the two edges of the triangle together and seal with a bit of water.
How to Make Wonton Soup
Once the wontons are prepared, the rest is of this soup recipe is really easy!
Simmer the broth and seasonings for a few minutes.
Remove the ginger and garlic and reduce heat.
Gently simmer the wontons in the broth.
Serve in bowls or cups garnished with chopped green onions or chives. Remember to handly the wontons gently to prevent them from tearing! If you’d like to add veggies and shrimp to turn this into a Wor Wonton Soup, these wontons work well for that, too!
How to Store
Leftover wonton soup can be stored in the fridge for up to 4 days. I remove the wontons from the soup with a slotted spoon and store them separately.
To prepare ahead of timefreeze the uncooked wontons.
Fill wontons and place them in a single layer on a parchment-lined cookie sheet.
Place uncovered in the freezer. When frozen, transfer to freezer bags.
There is no need to thaw the wontons before cooking. Prepare the soup broth as directed and add the wontons from frozen. Begin timing the cooking from when the broth returns to simmer.
Take Out Fake Outs at Home
This Wonton Soup recipe is a favorite starter! Here are other take out favorites we love to make at home.
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Homemade Wonton Soup
Meat-filled wontons swim in a flavored broth enhanced with ginger, soy, sesame, and garlic.
Prep Time 40 minutesminutes
Cook Time 15 minutesminutes
Total Time 55 minutesminutes
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Wontons
In a large bowl add pork, green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger, and cornstarch. Mix well to combine.
Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with a little bit of water and fold in half to create a triangle. Moisten the two longer tips, bring them together, and press.
Dip the bottom in a bit of flour and place on a parchment lined pan. Repeat with the remaining wontons.
Soup
In a large pot, add the broth, garlic, sliced ginger, soy sauce, and sesame oil. Bring it to a boil over medium-high heat, reduce to a simmer, and cook uncovered for 10 minutes.
Remove garlic and ginger and discard.
Add the wontons to the soup and simmer for an additional 4-6 minutes or until pork is cooked through. Serve immediately.
Wontons can be prepared, placed on a baking sheet, and frozen. Once frozen, transfer the wontons to a freezer bag for up to 4 months. To prepare soup with frozen wontons, bring the broth to a simmer as directed. Add the wontons and, once simmering, cook for 6 minutes. Optional garnish includes green onions, cilantro, or a dash of chili oil. Leftover soup can be stored in an airtight container in the fridge for up to 4 days. I prefer to remove the wontons and store them separately. Reheat on the stovetop.
Fried rice is a family favorite and a meal I make often.
This recipe is so easy to make! A handful of veggies and eggs are fried with rice, ginger, and garlic. Done in 15 minutes!
Make this simple dish with just a few ingredients, likely already on hand!
Family Favorite Fried Rice
I can’t count the number of times I’ve made fried rice, it’s my daughter’s favorite meal by far!
Fried rice is easy to make and takes only 15 minutes, it’s faster than takeout!
Filling and flavorful this can be served as a main dish or a side dish.
Perfect for leftovers! Fried rice is ideal for using any leftover meat or vegetables.
Ingredients for Fried Rice
Rice – The recipe below uses cold long grain white rice, but I make fried rice with almost any kind of leftover rice (or other grains). Leftover rice is drier and makes for the best texture.
Vegetables – Frozen peas and carrots keep it quick but fresh vegetables can be used in place. Finely chop them and cook in a bit of oil before adding the garlic and ginger. Try broccoli, cauliflower, corn kernels, sliced mushrooms, diced bell peppers, or bean sprouts.
Eggs – Gently scramble a couple of eggs and stir them into the fried rice.
Seasonings – I love the flavor sesame oil adds, while soy sauce adds umami and salt.
Add-Ins – Customize your recipe by adding shrimp, chicken, beef, pork, bacon, ham, or tofu. Toasted chopped peanuts, water chestnuts, edamame, and sundried tomatoes add more flavor and texture to Chinese fried rice!
How to Make Fried Rice
In a hot pan, cook garlic, ginger, and the whites of the onion in oil.
Add vegetables and cook until heated through.
Add rice and (optional) protein and cook until rice is crispy and browned. Stir in eggs, soy sauce, and sesame oil.
Garnish with green onion and toasted sesame seeds before serving, if desired.
Tips for Great Fried Rice
Fried rice comes together very quickly, so prepare all ingredients before beginning.
Use cold day-old rice for the best results.
For best results, start with cold ingredients and a hot pan. This crisps up the rice and lightly caramelizes the veggies.
If you don’t have day old rice, cook rice and cool on a sheet pan in the freezer.
Storing Fried Rice
Keep leftover fried rice in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Add leftover rice to stir-fried veggies, roll up into crispy egg rolls, or repurpose fried rice into a soup or stew.
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Easy Fried Rice
Homemade Fried Rice is easy to make at home – add leftover veggies and proteins to make the perfect meal!
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add the eggs to the skillet along with a pinch of salt and pepper. Cook over medium heat, breaking up the eggs, just until set. Transfer to a bowl and set aside.
In the same skillet, add the remaining oil, garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.
Add the carrots & peas, and cook until heated and softened.
Add the rice (and protein if using) and continue to cook until the rice is slightly crisped and brown, about 7 minutes. Donât stir too often, you do want to get a little bit of brown on the rice.
Stir in the cooked egg, soy sauce & sesame oil.
Garnish with the greens of the green onion and sesame seeds if desired.
If using fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger. Leftover cooked vegetables can be used in place of peas and carrots.
Making homemade teriyaki sauce is easy! All you need is just a few simple ingredients and about 10 minutes! I’ve even included instructions for 4 delicious variations. One recipe yields about 1 cup.
For years I’ve been making homemade stir-fries and stir-fry sauces. If you keep a well stocked fridge and pantry, you’ve most likely have everything already – I even keep fresh ginger in the freezer. Years ago it started with a simple ginger garlic teriyaki sauce and I’ve since played around with that base recipe, adding different ingredients to create different versions and adding additional flavor.
To Make This Homemade Teriyaki Sauce You Will Need:
brown sugar – Lends sweetness and subtle caramel flavor.
cornstarch – Used to thicken sauce.
honey – Adds additional sweetness and flavor.
garlic (fresh) – Adds distinct punchy flavor.
ginger (fresh) – Lends a pungent, spicy and sweet flavor.
white pepper – Brighter, a little sharper and more herbaceous notes than regular black pepper.
low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
mirin – Or substitute with sake or shaoxing wine.
In a glass bowl, measure and add 2 tablespoons dark brown sugar, 1 tablespoon cornstarch, 1 tablespoon honey, 2 cloves garlic (minced), 1-1/2 tablespoons finely chopped fresh ginger and 1/4 teaspoon ground white pepper.
Next pour in 1/2 cup low-sodium soy sauce (or use low-sodium tamari if gluten free) and 1/4 cup mirin, sake or shaoxing wine.
Use a whisk or small rubber spatula to stir until all the ingredients are thoroughly combined and the sugar dissolved.
That’s it!
RECIPE VARIATIONS:
Citrus: Add the zest of 1 orange or about 1 tablespoon to the base recipe.
Green Onion: Add 4 sliced green onions (both light and dark green parts) to the base recipe.
Sesame: Add 2 teaspoons toasted sesame oil plus 2 tablespoons toasted sesame seeds to the base recipe.
Spicy: Add 1 teaspoon to 1 tablespoon sriracha or sambal oelek or more! (depending on your spice level) to the base recipe.
How To Use In a Recipe:
Once you’ve stir-fried your meat and/or veggies, pour in sauce and bring to a bubble until thickened.
Note: If using any of these teriyaki sauce recipe to baste grilled meat or veggies, I recommend pouring the sauce it into a sauce pan and bring to simmer to thicken first.
How To Store Homemade Teriyaki Sauce:
Store in a container with a tight-fitting lid and keep stored in the refrigerator.
How Long Will Homemade Teriyaki Sauce Last?
Because of the fresh ingredients (garlic and ginger) this sauce will last 3 to 4 days. Be sure to shake or stir well before using.
Can You Freeze Homemade Teriyaki Sauce?
Yes! You can store in freezer safe re-sealable bags, lay them flat and freeze OR pour into plastic containers and freeze for up to 3 months. Thaw in fridge overnight.
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1cup
Homemade Teriyaki Sauce
Making homemade teriyaki sauce is easy! Just a few simple ingredients and about 10 minutes is all you need! See notes for variations.
Prep Time: 10 minutesmins
Total Time: 10 minutesmins
2tablespoonsdark brown sugar
1½tablespooncornstarch
1tablespoonhoney
2clovesgarlic, finely chopped
1½tablespoonsfresh ginger, peeled and minced
1/4teaspoonwhite pepper
1/2cuplow-sodium soy sauce, use low-sodium tamari if gluten free
1/4 cupmirin, sake or shaoxing wine
Recipe Variations:
Citrus: Add the zest of 1 orange or about 1 tablespoon. Green Onion: Add 4 sliced green onions (both light and dark green parts). Sesame: Add 2 teaspoons toasted sesame oil plus 2 tablespoons toasted sesame seeds. Spicy: Add 1 teaspoon to 1 tablespoon sriracha or sambal oelek. Note:If using this sauce to baste grilled meats, I recommend pouring it into a sauce pan and bring to simmer to thicken first. Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This Sticky Honey Chicken recipe is a quick and easy skillet dinner.
Tender chunks of chicken are cooked until crisp and tossed in a sweet and zesty honey glaze.
Serve over a bowl of rice for the perfect meal!
A Quick Weeknight Meals
If you like PF Changs honey chicken, you’ll love this homemade version.
This recipe comes together fast with fried chicken (or shrimp) in a honey sauce. In this recipe, we pan-fry the chicken and add some ginger and a touch of heat for a flavorful honey sauce. Serve it next to fried rice, steamed veggies, or even a flavorful bok choy stir fry.
Ingredients for Honey Chicken
Chicken –Boneless skinless chicken breasts are a favorite, but boneless-skinless chicken thighs work just as well. To keep it extra fast, you can also chop up bits of rotisserie or leftover chicken, heat them in a little bit of broth, and add it to the sauce.
Honey Sauce –Honey adds sweetness to this recipe, while a bit of ginger and garlic adds flavor. Sriracha gives it a bit of a kick!
Garnish –Green onions, sesame seeds, and even toasted crushed peanuts with some chili paste can make a delicious garnish!
Serve Honey Chicken over rice, cauliflower rice, fried rice, or with stir-fried vegetables.
How to Make Honey Chicken
Season the chicken, toss it in cornstarch, and brown in a skillet.
Whisk together the sauce ingredients, per the recipe below, and simmer in a skillet.
Toss with chicken and garnish with green onions.
Variations & Swaps
Swaps – Add red pepper flakes in place of sriracha. Replace garlic with ¾ teaspoon garlic powder. Fresh ginger is best in this recipe, but if needed, it can be replaced with ½ teaspoon ground ginger.
No chicken breast? Use shrimp, pork tenderloin, or chicken thighs.
Add chunks of bell pepper, onion, or pineapple.
Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until heated through.
Make Take Out at Home!
From a honey garlic chicken recipe to a simple stir fry, we love to make takout at home!
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Sticky Honey Chicken
Honey Chicken is loaded with tender pieces of chicken tossed in a sweet & spicy sauce!
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Dab the chicken dry with a paper towel and cut into bite-size pieces. Place them in a medium bowl and season with salt & pepper. Add the cornstarch and toss to combine.
In a small bowl, whisk the honey, chicken broth, soy sauce, ginger, cornstarch, sriracha, and garlic until combined.
Heat oil in a large skillet over medium high heat. Add the chicken in small batches and cook until no pink remains, about 5-6 minutes. Transfer to a dish to keep warm.
Whisk the sauce ingredients (as the cornstarch may have settled to the bottom) and add to the same skillet. Bring to a simmer over medium heat while whisking and let simmer for 1 minute.
Add the chicken to the sauce and stir to coat. Garnish with green onions.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat leftovers in the microwave until heated through.
If you like stir fry, you’ll love this shrimp zucchini pasta recipe!
Light and fresh, this stir fry recipe has a colorful rainbow of veggies mixed zucchini pasta and tender shrimp in a tangy sauce!
This post is sponsored by Walmart and SheKnows Media.
Easy Shrimp Stir Fry
This dinner is made in just one skillet, which means less mess and fewer dishes.
Using ready-made spiral zucchini noodles and pre-shredded carrots makes prep extra fast.
Low carb and loaded with veggies and protein, shrimp zucchini pasta is a guilt-free dish that even the kids will love!
Ingredients for Shrimp Zucchini Pasta
Zucchini Spirals – Purchase frozen zucchini pasta spirals to keep prep extra fast, you can find them in the frozen food aisle. If you can’t find them in the frozen food section, make homemade zucchini noodles in place.
Vegetables – Choose colorful and crunchy veggies like bell peppers and carrots. To keep it lower in carbs, omit the carrots and replace them with broccoli or cauliflower florets, mushrooms, shredded cabbage, or Brussels sprouts.
Shrimp – Use medium sized shrimp, 41-50 or 51-60 shrimps per pound, depending on where you get them. They’re bite-sized, quick to cook, and easy to eat. You can substitute thinly sliced chicken in place.
Stir Fry Sauce – This simple sauce is made from ingredients that are likely already in the pantry and refrigerator. Adjust the amount of sugar or add some extra sriracha for some heat. In a pinch, a bottle of stir-fry or teriyaki sauce will work.
Toppings – Top this shrimp zucchini pasta with some sesame seeds, chopped scallions, or crushed peanuts.
How to Make Shrimp Zucchini Pasta
This one-skillet dinner comes together in minutes!
Prep zucchini spirals according to the package directions and set them aside.
Cook shrimp until they’re just pink and set them aside.
Sauté veggies until softened, and then add ginger and garlic.
Add the sauce along with the shrimp and zucchini and cook until thickened.
Storing Leftovers
Keep shrimp zucchini pasta in a covered container in the refrigerator for up to 3 days.
Reheat on the stovetop and add a dash or two of soy sauce or sriracha to refresh the flavors.
More Delicious Stir Fry Recipes
Have you tried this Shrimp Stir Fry with Zucchini Noodles? Leave a comment and rating below!
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Shrimp Stir Fry with Zucchini Noodles
Fresh shrimp, tender-crisp veggies and spiral cut zucchini noodles stir fried in a spicy sauce!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Prepare zucchini pasta according to package instructions by either microwaving, boiling, or steaming. When finished cooking, drain well and set aside.
Meanwhile, heat 1 tablespoon of olive oil in a separate large pan or wok over medium heat. Add shrimp in a single layer and cook on both sides until pink (about 2-3 minutes). Transfer shrimp to a separate bowl and set aside.
Add remaining 1 tablespoon of olive oil to the pan and add red pepper strips and carrot. Cook until softened (about 5 minutes).
Add minced ginger and garlic and cook until fragrant (about 30 seconds).
In a small bowl, whisk together ingredients for sauce (chicken broth, soy sauce, brown sugar, corn starch, Sriracha, and sesame oil) and set aside.
Return cooked shrimp and zucchini noodles to the pan and pour prepared stir fry sauce evenly over all ingredients.
Stir well and increase heat to high. Cook until sauce is thickened.
Serve topped with sesame seeds and/or scallions, if desired.
Green Giant makes beet, carrot, and butternut squash veggie noodles that can be used as an alternative to zucchini spirals.
If zucchini spirals aren’t available in the frozen food section, you can make your own with this easy zoodles recipe.
Skip the store bough bottles, making stir fry sauce at home is so easy!
This easy recipe is perfect which chicken, shrimp, or beef and your favorite vegetables for a quick and easy meal.
Homemade is Best!
This stir fry sauce recipe is versatile, easy, and flavor packed.
Tailor it to your likes – add a little heat or some extra sweetness if you’d like!
This sauce can go beyond a stir fry, heat and serve it over rice, or use it as a marinade for beef or pork.
Prep ahead and keep it in the fridge for easy meals!
Ingredients in Stir Fry Sauce
Garlic & Ginger: Fresh garlic and ginger add the best flavor; if needed, substitute garlic powder and ground ginger.
Chicken Broth: Chicken stock or broth adds depth and flavor while a bit of water keeps the sauce from being too salty.
Soy Sauce: Essential for umami or savory flavor. I prefer low sodium to keep this stir fry sauce recipe from being too salty. If using regular soy sauce, use a bit less and add extra water.
Brown Sugar: This lightly sweetens the sauce, you can add more to taste. Use honey or maple syrup as substitutes.
Variations – Don’t be afraid to add a little extra ‘zing’ like cayenne pepper or red pepper flakes, or even a squeeze of sriracha.
How to Make Stir Fry Sauce
This stir-fry sauce recipe is so easy, simply shake and enjoy!
Combine all ingredients in the recipe below in a jar with a tight-fitting lid and shake to mix.
Refrigerate for up to one week.
Serving Suggestions
It’s perfect with almost any protein, from beef stir fry to tofu, chicken, or shrimp.
Use this easy stir-fry sauce with any variety of stir fry vegetables – try broccoli, mushrooms, onion, bell peppers, carrots, or snow peas/snap peas.
Whisk the sauce over medium-high heat in a small skillet until thickened, and pour over a bowl of rice or noodles as an easy side dish.
The cornstarch will settle to the bottom. Shake the jar vigorously to mix it back in before using.
Savory Stir Fries
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Stir Fry Sauce
This Stir Fry Sauce uses simple ingredients and is ready in minutes!
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
In a jar with a tight-fitting lid, combine all ingredients. Shake well to mix.
Store in the fridge for up to 1 week. Shake very well before using.
To Use Stir-Fry Sauce
To make a stir fry, cook meat and vegetables in a large skillet with a bit of oil.
Move meat and veggies to one side of the pan and pour the desired amount of stir fry sauce into the empty side. Allow it to simmer until thickened.
Mix well with the meat and vegetables and serve.
The cornstarch will settle to the bottom of the jar. Shake the jar vigorously to mix it back in before use.
Use fresh ginger and garlic if possible, the flavor is so much better.
Add sriracha or chili flakes for a little bit of heat.
For a thicker sauce, add extra cornstarch or create a slurry.
To thicken the sauce further, combine equal parts of cornstarch and water and graudally add it to the simmering sauce while whisking.
